The best whole-baked carrots

“Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots ”

Serves: 4

Cooks In: 1 hour

Difficulty: Super easy

Ingredients

750 g young bunched carrots , different colours if possible, washed and scrubbed

olive oil

herb or red wine vinegar

sea salt

freshly ground black pepper

a few sprigs of fresh thyme

3 cloves garlic , crushed

Method

Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.